Fruitful Freedom Mini-Cheesecakes

The 4th of July marks America’s commitment to “life, liberty, and the pursuit of happiness”, and these patriotic delights salute all three! Bring sweet life to the party with a choice of fruitful treats that will dazzle and delight.

Ingredients

For the base:

• 1/2 cup rolled oats
• 1/2 cup almonds
• 1 cup of medjool dates, pitted
• Pinch of salt

For the fillings:

• White:
• 1 1/2 cups raw cashews, soaked and drained
• 1/4 cup maple syrup or honey
• 3/4 cup full-fat canned coconut milk
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• Pinch of salt
• ½ banana, chopped
• Red:
• 1 tablespoon Organic Berry Power™ powder
• ¼ cup freeze-dried strawberries
• ¼ cup fresh strawberries, chopped
• Blue:
• 2 teaspoons Blue-Green Algae powder
• ¼ cup freeze-dried blueberries
• ¼ cup fresh or frozen blueberries

Instructions

Make the base:
Add oats and almonds to a food processor and pulse until roughly chopped. Add pitted dates and process until fully combined and mixture sticks together when pinched. Line a 12-cup muffin tin with cupcake liners. Divide mixture between each well and press down to form a base.

Make the white filling:
Add all ingredients to a blender and blend until creamy. Add chopped banana to the bottom of 4 wells of the muffin tin and pour 1/3 of white mixture on top.

Pour 1/3 of the mixture from the blender into a separate bowl, and leave 1/3 of the mixture in the blender.

Make the red filling:
Add the Organic Berry Power™ powder and freeze-dried strawberries to the blender and blend until creamy. Divide chopped strawberries between 4 muffin tin wells, then pour red filling on top.

Make the blue filling:
Transfer the reserved 1/3 of mixture back to the blender. Add the Blue-Green Algae powder and freeze-dried blueberries and blend until creamy. Divide fresh or frozen blueberries between 4 muffin tin wells, then pour blue filling on top.

Place full muffin tin in freezer overnight. Remove from freezer 5 minutes before serving.

Makes 12.